Ingredients: |
Ingredients: Onion Mixture:
3/4 cup olive oil
1 1/2 lbs. onions, chopped fine
8 garlic cloves, minced
1 tbsp. dried oregano
3/4 tsp. red pepper flakes
Easy Marinara:
6 oz. can tomato paste
1 cup dry red wine
28 oz. can crushed tomatoes
1 cup water
1/2 cup grated Parmesan cheese
2 tbsp. fresh basil, chopped
salt
1 to 2 tsp. sugar, as needed
Meatballs:
4 slices hearty white sandwich bread
3/4 cup milk
1/2 lb. sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
2 large eggs
2 garlic cloves, minced
1 1/2 tsp. salt
2 1/2 lbs. ground beef
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Directions: |
Directions:Onion Mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until golden brown, 10 to 15 minutes. Add garlic, oregano and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to a large bowl; set aside. Easy Marinara: Add tomato paste to onion mixture remaining in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in tomatoes and water and simmer over low heat until sauce has thickened, 45 to 60 minutes. Stir in Parmesan cheese and basil. Season with salt and sugar to taste. Meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475º. Mash bread and milk together in the bowl with reserved onion mixture until thoroughly combined. Add sausage, Parmesan cheese, parsley, eggs, garlic and salt, and mash to combine. Add beef and gently knead with hands until combined (do not overwork). Form mixture into 16 meatballs, place on rimmed baking sheet, and bake until well-browned, about 20 minutes. Transfer meatballs to pot with thickened sauce and simmer for 15 minutes. Serve over pasta. Meatballs and marinara can be frozen for up to 1 month. |
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